Jackfish Pie

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Serves 4

Ingredients

1 tin of green jackfruit (in water/brine)

3 large potatoes, peeled and quartered

4 spring onions, sliced in to rings

1/2 a cup of peas

1 sheet of nori, crumbled

2 cups of dairy free milk (I used soya as it’s what I had in the fridge but any would work)

2 tbsp of dairy free butter/spread

1 tbsp of plain flour

1 tsp of English mustard

Juice of 1 lemon

100g of vegan cheese, grated

1 tbsp of dried parsley

Salt

Pepper

Water

 

Method

Preheat oven to 200°C

Put the potatoes in a microwavable dish with 3 tbsps of water with the lid on and microwave for 10 minutes.

Remove from the microwave and drain the water.

Mash the potato with 1 tbsp of dairy free butter and 1/2 a cup of dairy free milk alternative.

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Mix in 50g (1/2) of the grated cheese.

Add salt and pepper to taste.

In a pan, melt 1tbsp of dairy free butter.

Stir in the flour to make a roux.

Remove the pan from heat and pour some of the remaining milk, stir until there are no lumps.

Return to heat and slowly add the rest of the milk whilst stirring until sauce is the desired consistency.

Add the remaining cheese and stir in.

Break the jackfruit up in to flakes.

Add the jackfruit, spring onions, peas, nori, parsley, mustard and lemon juice and stir together.

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Reduce heat and simmer with the lid on the pan for 10 minutes.

Pour the pie mixture, spreading evenly in to an oven proof pie dish.

Spread mashed potato evenly on top and score with a fork.

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Put in the oven for 40 minutes. 

Serve

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Jackfruit ‘Tuna’ & Potato Cutlets.

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A lot of people use jackfruit as a substitute for pulled pork but I’m a big fan of using it instead of tuna.

This is basically my mum’s recipe for tuna and potatoes cutlets, which I use to love before I saw the light so I’ve tailored it and made it fish friendly! 

The nori, vinegar and lemon juice mixed in really give the cutlets a very similar fishy taste to the original recipe.

Quick and easy to make.

Makes 4

Ingredients

1/2 a tin of green jackfruit (in water of brine, not syrup), drained

2 large potatoes

1 sheet of nori, torn in to small pieces

1 small onion, chopped

1 clove of garlic, chopped

1 tsp of dried corriander 

1 green chilli, chopped

1 tbsp of vinegar

1 tbsp of lemon juice

2 tbsps of dairy free milk

4 tbsps of olive oil

2 tbsps of water

1/2 a cup of breadcrumbs

Method

Heat the oven to 200°C

Peel and quarter the potatoes and boil for around 15 minutes until soft.

Mash the potatoes adding the milk.

Shred the jackfruit until it  is in flakes.

Add the jackfruit, onion, garlic, nori, corriander, green chilli, vinegar and lemon juice to the mashed potato and mix.

Add salt and pepper to taste.

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Let cool for around 5/10 minutes or until the mix is not too hot to touch.

With your hands, divide the mixture and make in to 4 cutlets.

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Place in the fridge to cool, this helps the potato becomes firmer.

Brush the cutlets with olive oil and dip in the bread crumbs.

Place in the oven for 15 minutes, turn over and leave for another 15 minutes. Both sides will turn golden.

Serve

 

Jackfruit Puttanesca

Jackfruit is known to be a great substitute for pulled pork but it’s texture also means it works well instead as a tuna substitute.

I love Italian flavours and this dish is so easy to cook.

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Ingredients

1 tin of green jackfruit (in salt water not syrup), draned and shreaded

2 sheets of nori seaweed, torn in to small pieces

2 heaped tbsps of black sliced olives

2 heaped tbsps of capers, drained

2 cloves of garlic, finely chopped

1 chopped green chilli

2 tbsps of olive oil

1 red onion, diced

10 fresh tomatoes, chopped (alternatively, 1 tin of chopped tomatoes)

1 lemon, juiced

1 tsp dried basil (or the equivalent measure of chopped fresh basil)

Salt

Black pepper

1/2 cup of water

1/2 packet of dried linguine

Dairy free parmesan style cheese (I used Tesco)

Method

Fry onion and garlic gently in the olive oil for a couple of minutes.

Add tomatoes and water and cook until the pan starts to boil.

Add jackfruit, nori, olives, capers, chilli, lemon juice and basil and salt and pepper to taste. 

Stir, then add lid and turn heat down and simmer for around 20 minutes.

In the mean time, cook the pasta

Fill pan with water, bring to boil.

Add some salt and the linguine.

Once linguine has softened in the pan, turn heat down and simmer for around 15 minutes until cooked.

Serve

Add parmesan.